Pumpkin Cream Cheese Swirl Muffins

filed under: Bread · Breakfast · Muffins on October 26, 2019

With pumpkin spice here and pumpkin spice there, I thought I was maybe pumpkin-spiced out! Well, these Pumpkin Cream Cheese Swirl Muffins proved to me that I was nowhere near being pumpkined out! With a super moist crumb and cream cheese swirl, I will probably be making these year-round! Try my Pumpkin Sweet Rolls for another delicious pumpkin treat.

Pumpkin Cream Cheese Swirl Muffins

It really is still the season for pumpkin spice, and I am glad I did not give up on it too soon! The muffins were so moist, and then to taste the cream cheese swirl just put these Pumpkin Cream Cheese Swirl Muffins over the top for me. To think that I am not a huge fan of pumpkin pie seems so weird to me now that I have made some of my favorite desserts and treats with pumpkin spice and flavoring! Check out my Pumpkin Spice Bread Twist or Pumpkin Cream Cheese Swirl Loaf if you are on the fence with delicious pumpkin desserts!

Hand Holding Pumpkin Cream Cheese Swirl Muffin

Pumpkin Cream Cheese Muffins Recipe

This Pumpkin Cream Cheese Swirl Muffins recipe includes my homemade Pumpkin Spice.  Homemade spices are stronger than spices bought in the store, so if you are using a store-bought pumpkin spice, double the amount. Since I used 1 tablespoon of homemade pumpkin spice, use 2 tablespoons if not homemade.

Pan of Pumpkin Cream Cheese Muffins Recipe

Muffin Ingredients

  • Eggs–room temperature (Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!)
  • Vegetable oil
  • Vanilla extract
  • Pumpkin puree
  • Granulated sugar
  • Brown sugar
  • All-purpose flour
  • Homemade pumpkin spice–Remember to double the measurement if using store-bought pumpkin spice.
  • Baking soda
  • Kosher salt

Cream Cheese Swirl Ingredients

  • Cream cheese
  • Confectioners sugar

Swirling Cream Cheese in Pumpkin Batter

How to Make Pumpkin Cream Cheese Swirl Muffins

It’s all about swirling the cream cheese mixture into these moist and delicious muffins! You will swirl in the beaten cream cheese and confectioners sugar mixture before baking the muffins. First, preheat the oven to 375°F. Next, in a large bowl, beat in eggs, vegetable oil, vanilla, granulated sugar, and brown sugar. Then, stir in the flour, pumpkin spice, baking soda, and salt. After you pour the muffin batter into the greased muffin tin, add some cream cheese mixture to each muffin. Take a toothpick and swirl it into the muffin batter. It will not look perfectly smooth, but that is okay! Bake the Pumpkin Cream Cheese Swirl Muffins for 18-20 minutes. Be thinking about making a double batch, these are THAT good! In fact, I loved the muffins so much, I went ahead and made a Pumpkin Cream Cheese Swirl Loaf! Yes, I did.


Overhead of Pumpkin Cream Cheese Swirl Muffins with One Halved

How long will Pumpkin Cream Cheese Swirl Muffins last?

Well, that is an easy question to answer for me–a couple of hours, if that! But, I know what you mean. If you leave them out, a cream cheese muffin will last only 1 or 2 days. If you refrigerate the muffins, they will last 2-3 days, but freezing them keeps them good for up to 4 months.

Bit into Pumpkin Cream Cheese Swirl Muffin

5 from 10 votes
Pumpkin Cream Cheese Swirl Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

With a super moist crumb and a cream cheese swirl, you really can't go wrong with these Pumpkin Cream Cheese Swirl Muffins!

Course: Dessert, Snack
Cuisine: American
Keyword: Pumpkin Cream Cheese Swirl Muffins
Servings: 12
Calories: 339 kcal
Author: Amanda Rettke-iambaker.net
  • 2 large eggs
  • 1/2 cup (109g) vegetable oil
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/3 cup (67g) packed brown sugar
  • 1 3/4 cups (219g) all-purpose flour
  • 1 tablespoon homemade pumpkin spice, 2 tablespoons if store-bought spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 8 oz cream cheese
  • 1/2 cup (100g) confectioners sugar
  1. Preheat oven to 375°F. Spray muffin tin and set aside.

  2. In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.

  3. Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined.

  4. In a medium bowl, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.

  5. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. Try to get the cream cheese down into the batter a bit, but leave some of that gorgeous swirl for the top.

  6. Bake muffins for 18-20 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.

Looking for More Sweet Treats?

Glazed Pumpkin Spice Muffins

Old Fashioned Apple Donut Muffins

Raspberry Cream Cheese Sweet Rolls

Chocolate Bundt Cake with Cream Cheese Filling


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  • Mary Biertzer says:

    When you make your own Pumpkin Pie Spice what are the ingredients and measurements (teaspoons or tablespoons} etc.

  • Cecilia says:

    Could I use persimmon pulp instead of pumpkin?

    • Amanda Rettke says:

      Not sure, I have never tried that. 🙂

  • Shaheeda Isaacs says:

    This recipe looks so awesome that I can even taste it. I’m definitely going to try it.
    I would like to know how to mk butter icing with a blue and red icing. Please guide me as to how I can mix red and lue icing for Spiderman cupcakes

  • Christine says:

    Oh.My.Goodness These muffins are spectacular! I wasn’t too sure about the amount of store-bought pumpkin pie spice, but you were correct. You hit a home run!

    • Amanda Rettke says:

      Yay!! Thrilled you like them Christine!

  • Monica T. says:

    The muffins were a hit, absolutely delicious! I accidentally used baking powder instead of baking soda and they still tasted awesome! Will definitely remember to use baking soda the next time around.

  • Cecille Linsangan says:

    Thank you so much for sharing your recipes. God bless

  • Maureen Gibbons says:

    Is it hard to push cream cheese mixture down into muffin mixture? I thought you might say you used one of those frosting bags with the tip to get mixture inside the muffin??

    • Amanda Rettke says:

      You can absolutely use a frosting bag with a filler tip, but we just dabbed it on top and then mixed it in with a toothpick. Both work!

  • Maureen Gibbons says:

    Great, thank you!!

  • Iman says:

    Hi, what pumpkin spice?

  • Susan Gill says:

    Im going to try these,but do u do any sugar or gluten free? Susan

  • Liz says:

    These are delicious! Everyone reading this should make them ASAP!

  • Rita Rocheleau says:

    Have you tried putting the same topping you put on the Cream Cheese Muffins on these Pumpkin Cream Cheese Swirl Muffins?

    • Amanda Rettke says:

      I haven’t tried that. You certainly can if you would like!

  • Gemma Nogal says:

    Hi Amanda
    Thanks for your awesome recipes..Finally have time to make…bake..& give as surprise gifts…
    Ding Dong Cake is next.

  • Tammy says:

    I just made these and they were delicious!

    I injected some of the cream cheese filling into the muffin batter before i baked them and added some candied pecan pieces on top. Better than Starbucks 😊

  • Shilpa says:

    Wat is egg substitute

  • Lee Ashley says:

    Can I make my own pumpkin puree from fresh pumpkins

    • Amanda Rettke says:

      Of course.

  • BAMFORD says:

    Can I use muffin tin liners? It would be easier for the little ones to handle. Thank you.

  • Mary says:

    Thanks for the wonderful receipt God bless you

  • Bonnie says:

    Made these muffins my son loved them my husband and I thought they were good. I found it hard to make sure they were done in the middle. I baked some in muffin tins and some with paper muffin cups both worked fine. I still prefer just a pumpkin bar with cream cheese frosting.

  • Leslie K says:

    Can I use a sugar substitute in your recipes? I am a diabetic

  • Margaret Rockliff says:

    Pumplin spice is not available where I live so what did you put in your mix.

  • Carla Hill says:

    How full are the muffin tins?

  • Mariann Kernc says:

    These pumpkin muffins are delicious! Recipe was very easy to follow and super easy to make. I was surprised that I made 16 nice size muffins with enough cream cheese mixture to top each muffin with a generous amount. I swirled the cream cheese topping with a toothpick gently through each muffin before baking. They looked exactly as pictured and were moist and very delicious!!! Making again tomorrow!!!

  • Jenna says:

    These were absolute perfection. So moist and so much flavor! LOVE.

  • Deb says:

    Can’t wait to try these! QUESTION: can I make mini muffins with this recipe?